Composition comprising cinnamon extract

ABSTRACT

The invention concerns a composition for lowering the glycemic index comprising, or consisting of an alcoholic extract of  cinnamon  in an amount of at least 10% by weight compared to the total weight of the composition, and optionally a carrier, a food composition comprising a composition for lowering the glycemic index in an amount ranging from 0.1% to 5% by weight compared to the total weight of the food composition, the use of a composition for lowering the glycemic index or of a food composition as a glycemic index lowering agent.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Divisional of U.S. application Ser. No.13/996,987, filed on Jun. 21, 2013, which is the National Phase of PCTInternational Application No. PCT/EP2011/073932, filed on Dec. 23, 2011,which claims priority under 35 U.S.C. § 119(a) to application Ser. No.10/306,499.4, filed in Europe on Dec. 23, 2010, all of which are herebyexpressly incorporated by reference into the present application.

The present invention relates to a composition for lowering glycemicindex and to low-glycemic index food.

BACKGROUND OF THE INVENTION

The Body Mass Index (BMI) has a tendency to increase, either with humanbeings or with animals. When the BMI is too high it may cause problemsto the subject. Among these problems may be cited health problem, inparticular joint problem, diabetes, etc, social problems, such asdiscrimination, and/or displacement problems. This BMI may be reducedwith a diet having a low glycemic index.

The glycemic index, glycemic index, or GI is a measure of the effects ofcarbohydrates on blood sugar levels. Carbohydrates that break downquickly during digestion and release glucose rapidly into thebloodstream have a high GI; carbohydrates that break down more slowly,releasing glucose more gradually into the bloodstream, have a low GI.The glycemic index is also useful for providing a direct measure of theinsulin response to a food. Additionally, investigations indicate thatconsumption of low-GI carbohydrates may delay the return of hunger andreduce subsequent energy intake relative to consumption of higher-GIcarbohydrates. Thus, lowering the glycemic index of food may improvesatiety regulation and prevent energy drop associated with blood sugarvariation due to food intake.

Regulation of blood sugar variations due to carbohydrate intake may alsobe useful for purposes distinct from health issues. For example, suchregulation could be useful in weight management strategies, to delay thereturn of hunger. Blood sugar variations also affect athletes and theirperformance, as carbohydrates usually form a major part of their diet.Athletes may for example benefit from a low GI pre-event meal to avoidreactive hypoglycemia or blood sugar drop. When blood sugar levels spikebecause of high-glycemic carbohydrates consumption, the release ofinsulin is over-stimulated. This causes a rapid blood sugar drop. Wheninvolved in an aggressive workout or competition, blood sugar might thendrop into the hypoglycemic levels.

Particularly in prevision of unusual endurance sessions, where practicaldifficulties prevent the athlete from consuming carbohydrate supplementsduring the session, a pre-event meal comprising low glycemic index foodpermits the slower absorption and release of glucose theoreticallysustaining blood glucose and thus enhancing performance.

The occurrence of diabetes and cardiovascular diseases have beenstrongly correlated with the presence of a combination of medicaldisorders called metabolic syndrome or metabolic syndrome X,cardiometabolic syndrome, syndrome X, insulin resistance syndrome,Reaven's syndrome. The metabolic syndrome can be defined according tothe WHO criteria by the presence of:

one of:

-   -   Diabetes mellitus,    -   Impaired glucose tolerance,    -   Impaired fasting glucose or    -   Insulin resistance;

AND two of the following:

-   -   Blood pressure: ≥140/90 mmHg    -   Dyslipidemia: triglycerides (TG): ≥1.695 mmol/L and high-density        lipoprotein cholesterol (HDL-C)≤0.9 mmol/L (male), ≤1.0 mmol/L        (female)    -   Central obesity: waist/hip ratio >0.90 (male); >0.85 (female),        or body mass index >30 kg/m2    -   Microalbuminuria: urinary albumin excretion ratio ≥20 μg/min or        albumin:creatinine ratio ≥30 mg/g

The International Diabetes Federation also proposed a consensusworldwide definition of the metabolic syndrome:

-   -   Central obesity (defined as waist circumference # with ethnicity        specific values)

AND any two of the following:

-   -   Raised triglycerides: >150 mg/dL (1.7 mmol/L), or specific        treatment for this lipid abnormality.    -   Reduced HDL cholesterol: <40 mg/dL (1.03 mmol/L) in males, <50        mg/dL (1.29 mmol/L) in females, or specific treatment for this        lipid abnormality    -   Raised blood pressure: systolic BP >130 or diastolic BP >85 mm        Hg, or treatment of previously diagnosed hypertension.    -   Raised fasting plasma glucose: (FPG)>100 mg/dL (5.6 mmol/L), or        previously diagnosed type 2 diabetes. If FPG >5.6 mmol/L or 100        mg/dL, OGTT Glucose tolerance test is strongly recommended but        is not necessary to define presence of the Syndrome.

# If BMI is >30 kg/m², central obesity can be assumed and waistcircumference does not need to be measured

Central adiposity is a key feature of the syndrome, reflecting the factthat the syndrome's prevalence is driven by the strong relationshipbetween waist circumference and increasing adiposity. However, despitethe importance of obesity, patients that are of normal weight may alsobe insulin-resistant and have the syndrome. Besides, the prevalence ofthe metabolic syndrome is strongly correlated to metabolic issues,particularly relating to sugar metabolism issues, and as such to bloodglucose variations.

According to many surveys a huge number of people are strongly suspectedto be diabetic patient or are undeniable to be diabetic patient. Thismay amount to 10 to 15% among countries.

The reasons for the increase in the number of diabetic patients may bedivided into genetic factors and “living habits” such as obesity,hyperphagia, lack of exercise, and irregular lifestyle. The number ofdiabetic patients caused by the latter reasons tends to increase. Themechanism of the onset may be that in the case of hyposecretion ofinsulin associated with postprandial hyperglycemia, or when insulin issecreted but shows resistance and does not work as a hormone, disorderedsaccharometabolism takes place, which results in diabetes.

Therefore, diet regimen which limits the carbohydrates from meal orpharmacotherapy such as a sugar absorption inhibitor is used formetabolizing sugar with limited insulin.

Some studies showed that normalization of blood glucose over a period of24 hours may be essential for the onset and development of diabeticangiopathy. Thus, the concept of a glycemic index of foods has beenintroduced by Jenkins et al. in 1982 (see, for example, Jenkins D J,Ghafari H, Wolever T M, Taylor R H, Jenkins A L, Barker H M, Fielden H,Bowling A C: Relationship between rate of digestion of foods andpost-prandial glycaemia, Diabetologia, Vol. 22, 450-455 (1982)).

A glycemic index of a food refers to an index showing the magnitude ofthe peak of blood glucose level which elevates when the food isingested. Generally, the glycemic index is obtained by indexation ofchange of blood glucose level after ingesting various foods as comparedwith the blood glucose level after ingesting glucose, when the index ofany of glucose, polished rice and bread is defined as 100.

It may be considered that when the glycemic index of a food to beingested is controlled, thereby reducing the load on pancreas, the onsetof diabetes can be prevented.

Although some low glycemic index food and/or agent are known in the art,they may need the processing of the foods therefore leading to a hugeincrease of the cost. They may also have a problem that the forms of thefoods are limited, that the agent limiting the glycemic index is highlyviscous, which may render difficult the addition of the agent to anordinary food or to process this agent.

Agents limitating or decreasing the glycemic index may thus beexpensive, insufficiently efficient, not versatile enough, not natural,having an appearance or a flavour which is undesirable for the subject,and/or having undesirable effects, for example such as gastric troubles,more particularly flatulence.

The invention thus aims to solve all or part of the above citedproblems.

SUMMARY OF THE INVENTION

The present invention provides for an extract of cinnamomum zeylanicum,susceptible of being obtained by the process comprising the followingsteps:

-   -   a) contacting dried milled cinnamomum zeylanicum bark with an        extraction solvent at a temperature of around 50° C.,    -   b) filtering out the solids and collecting alcoholic extract    -   c) washing said solids by stirring with an extraction solvent    -   d) filtering out the solids and collecting alcoholic extract    -   e) combining said alcoholic extracts    -   f) removing non-soluble residues by decantation or filtration    -   g) evaporating the solvents from the combination at a        temperature inferior or equal to 50° C.    -   h) recovering a dry extract

The invention also concerns a composition, particularly a foodcomposition comprising an extract of cinnamomum zeylanicum of theinvention or obtained with a process of the invention.

The invention also concerns the extract or composition of the inventionfor use as glycemic index lowering agent.

The invention also concerns the extract or composition of the inventionfor use as weight management agent.

The invention also concerns the extract or composition of the inventionfor use as satiety regulation agent.

The invention also concerns the extract or composition of the inventionfor use as workout supplement. The invention also concerns a method toavoid sugar drop in a subject comprising administering to said subjectan effective amounts of an extract of the invention.

The subject can be a human being or any other animal, preferably mammal.The animal is preferably a pet, and can be chosen for example amongasses, for example mules or donkeys, but also cats, dogs, horses, pigs,guinea pigs, rats, mice, rabbits, gerbils, hamsters, chinchillas, fancyrats.

The invention also concerns a method for regulating satiety in a subjectcomprising administering to said subject an effective amounts of anextract of the invention.

The invention also concerns a method for preventing or reducinghyperglycaemia in a subject comprising administering to said subject aneffective amounts of an extract of the invention.

The invention also concerns a method for preventing obesity or diabetesin a subject comprising administering to said subject an effectiveamounts of an extract of the invention.

The invention also concerns a process for obtaining cinnamomumzeylanicum extract comprising the following steps:

-   a) contacting dried milled cinnamomum zeylanicum bark with an    extraction solvent comprising water and an alcoholic solvent.-   b) filtering out the solids and collecting the solvent extract-   c) optionally, washing said solids by stirring with extraction    solvent-   d) optionally, filtering out the solids and collecting the solvent    extract-   e) combining solvent extracts-   f) removing non-soluble residues-   g) concentrating the solvents-   h) evaporating the solvents-   i) recovering a dry extract    characterised in that all the steps a) to h) are conducted at a    temperature equal or below 50° C.

According to another aspect, the invention has for subject matter acomposition for lowering the glycemic index, in particular the glycemiceffect of starch, comprising an alcoholic extract of cinnamon zeylanicumin an amount of at least 10% by weight compared to the total weight ofthe composition.

According to another aspect, the invention has for subject matterlow-glycemic index food comprising an alcoholic extract of cinnamon, inparticular cinnamomum zeylanicum, or a composition for lowering glycemicindex.

According to still another aspect, the invention has for subject mattera diet comprising an oral taking of a composition according to theinvention prior or at the same time than the meal or at least 1, 2 or 3times a day.

DETAILED DESCRIPTION OF THE INVENTION

Thus, following a first aspect, the invention concerns an extract ofcinnamomum zeylanicum, susceptible of being obtained by the processcomprising the following steps:

-   -   a) contacting dried milled cinnamomum zeylanicum bark with an        extraction solvent at a temperature of around 50° C.,    -   b) filtering out the solids and collecting alcoholic extract    -   c) washing said solids by stirring with an extraction solvent    -   d) filtering out the solids and collecting alcoholic extract    -   e) combining said alcoholic extracts    -   f) removing non-soluble residues by decantation or filtration    -   g) evaporating the solvents from the combination at a        temperature inferior or equal to 50° C.    -   h) recovering a dry extract

The extract of the invention generally comprises at least 25% by weightof polyphenols and/or at least 40% by weight of polyphenols.

The invention also concerns a composition for lowering the glycemicindex comprising, or consisting of an alcoholic extract of cinnamon, inparticular cinnamomum zeylanicum, in an amount of at least 10% by weightcompared to the total weight of the composition, and optionally acarrier, in particular a consumable carrier and/or a flavour agent.

The invention also concerns a composition for use a weight managementagent, comprising an extract of cinnamon.

The invention additionally concerns a composition for use a satietyagent, comprising an extract of cinnamon.

The invention also concerns a composition for use a workout supplement,comprising an extract of cinnamon.

The cinnamon extract may come from the bark of the cinnamon, inparticular of cinnamomum zeylanicum, in an amount of at least 75% byweight, in particular at least 90% by weight, more particularly at least95% by weight compared to the total weight of the cinnamon extract.

Following an embodiment, 100% of the cinnamon, in particular thecinnamomum zeylanicum, extract is coming from the bark.

In particular the composition comprises at least 10% by weigh, moreparticularly at least 25% by weight, even more particularly at least 50%by weight, still more particularly at least 75% by weight of thealcoholic extract compared to the total weight of the composition.

The composition may comprise an amount of cinnamon extract going from 10to 99% by weight, more particularly from 25 to 95% by weight, even moreparticularly from 50 to 95% by weight, still more particularly from 75to 95% by weight of the alcoholic extract compared to the total weightof the composition.

The extract may comprise at least 25% by weight, in particular at least30% by weight, and more particularly at least 35% by weight ofpolyphenols compared to the total weight of the extract.

The composition may comprise at least 10% by weight, in particular atleast 20% by weight, more particularly at least 30% by weight, stillmore particularly at least 35% by weight of polyphenols compared to thetotal weight of the composition.

By “polyphenols” is meant chemical substances found in plants,characterized by the presence of more than one phenol group permolecule.

The polyphenols may comprise, or consists of catechins, polymericpolyphenol compounds and mixtures thereof.

In a specific embodiment, the amount of coumarin present in the extractof cinnamon is lower or equal to 200 ppm by weight, in particular to 180ppm by weight, more particularly to 150 ppm by weight, and even moreparticularly to 120 ppm by weight compared to the total weight of theextract.

Thus the amount of coumarin present in the composition may be lower orequal to 200 ppm by weight, in particular to 180 ppm by weight, moreparticularly to 150 ppm by weight, and even more particularly to 120 ppmby weight compared to the total weight of the composition.

The amount of coumarin may be measured by High-Performance LiquidChromatography (HPLC).

The composition may comprise an amount of coumarin such that the amountof delivered to the subject is less than or equal to 0.1 mg/kg/day, inparticular less or equal to 0.75 mg/k/day.

The extraction solvent, for obtaining the cinnamon extract, comprises,or consist of, at least one alcohol chosen from methanol, ethanol,n-propanol, iso-propanol, 2-butanol, ter-butanol, in particular ethanol,and optionally water, in particular in an amount of 5 to 80%, moreparticularly of 5 to 50%, by weight compared to the total weight of theextraction solvent.

More particularly, the solvent comprises, or consists, of at least 50%by weight, in particular at least 65% by weight and still moreparticularly at least 75% by weight of alcohol, in particular ethanol,and optionally water, in particular to complete to 100% by weight.

Following an embodiment, the composition for lowering the glycemic indexis a liquid, in particular intended to be drunken before meal.

The alcoholic cinnamon extracts may be prepared by various methods.

Cinnamon extracts may be obtained by a process comprising the followingsteps:

-   -   a) Contacting dried milled cinnamomum zeylanicum bark with an        extraction solvent; and    -   b) filtering out the solids and collecting the solvent extract    -   c) optionally, washing said solids by stirring with extraction        solvent    -   d) optionally, filtering out the solids and collecting the        solvent extract    -   e) combining solvent extracts    -   f) removing non-soluble residues    -   g) concentrating the solvents    -   h) evaporating the solvents    -   i) recovering a dry extract    -   All the steps (steps a) to h)) of the extraction process of the        invention are preferably conducted at a temperature below 80°        C., more preferably conducted at a temperature equal or below        50° C.

Extraction in step 1 is advantageously performed at a temperature above30° C., particularly above 40° C., more particularly around 50° C.Around 50° C. is defined as being 50° C.±5° C.

The solvent of the extraction process are preferably chosen amongorganic solvents, more preferably alcoholic solvents, soluble in waterand combinations thereof. Among the alcoholic solvents may be citedethanol.

Suitable solvents may be chosen from water, methanol, ethanol,n-propanol, iso-propanol, 2-butanol, and combinations thereof.

More particularly the extraction solvent comprises at least 50%, atleast 65%, more particularly at least 75%, and even more particularly atleast 100% by weight of organic solvent compared to the total weight ofthe extraction solvent, and still more particularly consists of suchsolvent(s).

Following an embodiment, the extraction is performed with water and/oran alcoholic solvent, in particular ethanol.

In case of an extraction performed with water and alcohol, in particularethanol, the weight ratio water/alcohol may range from 5/95 to 50/50,and even more particularly is of around 50/50.

The extract being obtain may be qualified to be aqueous, alcoholic, ororganic solvent extracts.

The percentage of alcohol, and in particular ethanol, used forextraction can have an impact on the yield and composition of thebiologically active compounds.

The extraction may be done by batch or continuously, or by successiveuses of a same extraction solvent in successive batches to obtainsaturation of the solvent with the extract. For batch extraction, theperson skilled in the art shall define appropriate weight ratiosolvent/solid parts of the plant, optimized for an industrial process.The ratio solvent/solid ratio may be ranging from 2 to 20, in particular5 to 15 and more particularly around 10 times the weight of solids. Theextraction may be done one or several time, in particular 2 to 4 times.

Low ratios may be used in continuous or successive batch extractionprocesses.

The extraction may be performed at a temperature ranging from 30 to 80°C., in particular above 40° C., and more particularly around 50° C.

The extraction may last from 1 to 5 hours, in particular around 2 hours,under stirring, for example mechanical or magnetic stirring.

The remaining solids may be filtered out, in particular through a filterbag.

Several extracts may be combined to form a single extract according tothe invention.

The wet solids may be extracted another time by further stirring with asolvent, in particular a hydro-alcoholic mixture, with a volume from 1to 100 times the weight of the dry solids, and a stirring for about 10to 120 minutes, particularly 15 to 30 minutes.

The solids are collected and the extracts may be combined.

The different extraction solutions may be combined.

Non-soluble residues may be removed by decantation, filtration throughfilter paper or centrifugation.

The clear supernatants obtained may be concentrated to about 5% to 20%of their initial volume, for example using a concentrator, and may bethen treated with food grade alcohol, in particular ethanol, in adefinite proportion, for example a minimum of 2 times the concentratedvolume, to remove any precipitate formed. This step may allow removingall or parts of undesired compounds, such as polysaccharides or watersoluble proteins.

A powdered extract may be obtained by drying the concentrated extracts,for example using spray drier, oven at 50-80° C., preferably around 50°C., or vacuum drier, preferably around 50° C.

In particular the extract may be obtained by a process comprising thefollowing steps:

-   -   1) contacting dried milled cinnamon, in particular cinnamomum        zeylanicum, bark with 3 to 25 times, in particular around 10        times, more particularly around 7 times, their weight with an        extraction solvent such as disclosed above, in particular a        mixture ethanol-water comprising at least 50% by weight of        ethanol, and more particularly a mixture ethanol-water having a        1/1 weight ratio, and agitating, for example for 2 hours, at a        temperature above 30° C., more particularly above 40° C., and        still more particularly of around 50° C.,    -   2) the solids are filtered out and the alcoholic extract is        collected,    -   3) the wet solid is washed by stirring with extraction solvent,        in particular with a volume corresponding to 1 to 100 times the        weight of the dry solids, for example for about 15 to 30        minutes, more preferably for 30 to 120 minutes,    -   4) the solid are filtered out and the alcoholic extract        collected,    -   5) the extraction solutions are combined and left for        decantation or filtered to remove non-soluble residues,    -   6) the solvents of alcoholic solution are concentrated to about        5% to 20% of their initial volume for example using a        concentrator under reduced pressure thus leading to a brown        syrup, and the concentrate may be evaporated, for example by        staying in an oven at 50-80° C. dried, more preferably at 50°        C., or under vacuum, for example with vacuum spray drying,        particularly at 50° C., or frozen for lyophilisation    -   7) dry extract is recovered.

In particular the solutions are, and in particular the final solution isnot overheated, for example at more than 80° C. or boiled. Moreparticularly the solution is not heated over 50° C. It may deterioratesome compounds of the extract, in particular active compounds, moreparticularly such as polyphenols, and/or lead to undesirable reactions.

The dry extract is weighed (g) and the extraction yield is calculated;%=(w/W)×100%, where w is the weight of the dry extract and W the weightof the raw material.

The total phenolics content in the extract may be determined accordingto the method using Folin-Ciocalteu reagent and/or also by reversedphase HPLC.

The alcoholic extract of Cinnamon may comprise at least 30%, inparticular at least 35%, and more particularly around 40% (±5) by weighttotal phenol content equivalent to gallic acid.

The composition for lowering the glycemic index may be under a liquid, asolid, a pasty, a gel or a powder form. In particular this compositionmay be added on food, more particularly as a liquid or as a powder.

Following another aspect, the invention has for subject matter a foodcomposition comprising a composition for lowering the glycemic index, inparticular the glycemic effect of starch, as defined above, inparticular in an amount ranging from 0.1 to 5% by weight, moreparticularly ranging from 0.2 to 2% by weight compared to the totalweight of the food composition.

The food composition can be for animal consumption, for example petfood, or for human consumption.

Following an embodiment, the food composition may comprise an amount ofcinnamon extract as defined above ranging from 0.05 to 5% by weightcompared to the total weight of the composition.

The amount of cinnamon extract may range from 0.1 to 250 mg/kg,preferably from 10 to 250 mg/kg, in particular from 20 to 200 mg/kg,more particularly from 25 to 180 mg/kg, and even more particularly from30 to 175 mg/kg of the subject intending to eat the food composition.Following an embodiment, the amount of cinnamon extract may range from0.1 to 20 mg/kg of the subject.

The amount of cinnamon extract in the food composition may range from0.15 to 20 g, in particular from 0.25 to 20 g more particularly from,0.5 to 18 g, even more particularly from 1 to 15 g.

Thus the amount of coumarin present in the food composition may be loweror equal to 10 ppm by weight, in particular to 5 ppm by weight, moreparticularly to 3 ppm by weight, and even more particularly to 2 ppm byweight compared to the total weight of the composition.

The food composition may comprise an amount of coumarin such that theamount of delivered to the subject is less than or equal to 0.1mg/kg/day, in particular less or equal to 0.75 mg/k/day.

The food composition may comprises a starch amount of more than 0.5g/kg, particularly more than 1 g/kg of body weight of the subject forwhich food is intended, in particular an animal or a human being.

Preferentially, when intended for an adult human being of 70 kg, thestarch amount may be of around 35 g or more.

For example when intended for an adult human being of 70 kg, the starchamount may be of around 70 g or more.

Thus a food composition intended for:

-   -   adult human being may comprise 25 g of starch or more,        preferentially 50 g of starch or more,    -   cat may comprise 1 g of starch or more, preferentially 2 g of        starch or more,    -   dog may comprise 2.5 g of starch or more, preferentially 5 g of        starch or more, etc, furthermore the food composition may        comprise at least 10 g of starch, in particular at least 20 g of        starch.

The weight ratio cinnamon extract/starch may also be of 1/10000 or more,in particular of 1/5000 or more, more particularly of 1/1000 or more andeven more particularly of 1/500 or more, furthermore the foodcomposition may comprise at least 10 g of starch, in particular at least20 g of starch.

Alternatively, the amount of the composition for lowering the glycemicindex may come from several food compositions.

The food composition may exhibit a glycemic index lowered by 10% to 30%compared to the equivalent food without the composition.

The glycemic index of the invention may in particular be the glycemicindex due to starch.

More particularly, the food composition is taken before or at thebeginning of the meal.

Following an embodiment, the food composition is a liquid intended to bedrunken before and/or during meal.

The food composition may be under a liquid, a solid or a powder form.

The food composition, in particular comprising starch, more particularlyin amount as disclosed above, may be bread, pastries, pasta product,dough, flour, rice, product derived from potatoes, appetizers, forexample crisps, chewing gums, sweets and/or a drink.

The food composition or the composition for lowering the glycemic index,in particular without starch, may be a sauce, appetizers, sweets, adrink and/or a seasoning.

Following an embodiment, the composition for lowering the glycemic indexand the food composition is not intended as medicaments, in particulartreating diabetes.

More particularly theses compositions are not intended to be used forpersons having declared diabetes.

However, these compositions may be used to help to lose weight and/or todecrease the risks to declare some diseases such as diabetes.

Following still another aspect, the invention has for subject matter theuse of a composition for lowering the glycemic index of a foodcomposition or of a food composition as defined above as a glycemicindex lowering agent, in particular when combined with a meal comprisingstarch in an amount of at least 1 g/kg, preferably at least 0.5 g/kg ofbody weight of the subject intending eating, for example 50 g of starch,preferably 25 g of starch.

The composition for lowering the glycemic index of a food composition orthe food composition as defined above may be taken prior, in particularless than 10 minutes, to the meal or taken during the meal, inparticular during the first 5 minutes of the meal. Following yet anotheraspect, the invention has for subject matter a diet comprising taking afood composition or a food composition as defined above prior or at thesame time than the meal or at least 3 times a day a composition forlowering the glycemic index. The diet may be intended for losing weight.

The invention also concerns an extract or a composition according to theinvention for use as a glycemic index lowering agent, or for use as aweight management agent or for use as satiety regulation agent, or ofruse as a workout supplement.

The invention also concerns the use of an extract or a compositionaccording to the invention for the manufacture of an index loweringagent for prevention of hyperglycemia in a subject, particularly inanimals or humans. In such case, the amount of extract used alone or inthe composition ranges from 0.1 to 250 mg/kg of the subject, preferablyfrom 10 to 250 mg/kg of the subject, more preferably amount of extractranges from 30 to 175 mg/kg of the subject. In a preferred embodiment,the amount of extract used alone or in composition ranges from 0.1 to 20mg/kg of the subject.

The invention also concerns the use of an extract or a compositionaccording to the invention to even sugar release before or during aphysical exercise.

Thus the invention also concerns the use of an extract or a compositionaccording to the invention to improve a physical performance.

The index lowering agent is advantageously taken before or at thebeginning of a meal, particularly between 10 minutes prior beginning ofa meal or during the first 5 minutes of a meal.

The invention also concerns the extract of the invention for its use inthe prevention and or treatment of metabolic syndrome, diabetes and/orobesity.

It also concerns the use of an extract or a composition of the inventionfor the manufacture of a medicament for the treatment of metabolicsyndrome, diabetes and/or obesity.

Indeed, the extract or composition of the invention may be usedindependently for cosmetic purpose and for therapeutic purpose. Bothuses are distinct based on the subject intended to be ingesting theextract/composition.

For healthy subject, the purpose of ingesting the extract or compositionof the invention, is to control its body shape, avoid unnecessaryfeelings of hunger, and finally improve his sensations of wellbeing,independently from any risk of developing a metabolic disease.

For athletes, the purpose of ingesting the extract or composition of theinvention is to even the sugar release of carbohydrate food, so to avoidblood sugar variations, particularly blood sugar drop or hyperglicemiaknown to impact physical performance. On the other hand, subjects atrisk of developing or having developed metabolic syndrome and/ordiabetes and/or obesity, will take the extract/composition of theinvention to prevent the development of the diseases and side effectsdue to elevated glycaemia.

The invention also concerns a method to avoid sugar drop in a subject inneed thereof comprising: administering to said subject an effectiveamount of extract of the invention, wherein:

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 0.5 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 0.1 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method to avoid sugar drop in a subject inneed thereof comprising: administering to said subject an effectiveamount of extract of the invention, wherein:

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 1 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 10 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for regulating satiety in a subjectin need thereof comprising: administering to said subject an effectiveamount of extract of the invention, wherein:

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 1 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 10 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for regulating satiety in a subjectin need thereof comprising: administering to said subject an effectiveamount of extract of the invention, wherein:

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 0.5 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 0.1 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for preventing or reducinghyperglycaemia in a subject in need thereof comprising: administering tosaid subject an effective amount of an extract of the invention, wherein

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 1 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 10 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for preventing or reducinghyperglycaemia in a subject in need thereof comprising: administering tosaid subject an effective amount of an extract of the invention, wherein

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 0.5 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 0.1 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for preventing obesity or diabetesin a subject in need thereof comprising: administering to said subjectan effective amount of an extract of the invention, wherein

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 1 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 10 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for preventing obesity or diabetesin a subject in need thereof comprising: administering to said subjectan effective amount of an extract of the invention, wherein

-   -   said effective amount of extract is taken before or at the        beginning of the meal; and    -   said meal comprises starch in an amount of at least 0.5 g/kg of        bodyweight of the subject intending to eat the meal; and    -   said effective amount of extract ranges from 0.1 to 250 mg/kg of        the subject intending to eat the meal.

The invention also concerns a method for reducing glycemic index of afood, said method comprising adding to said food an extract of theinvention, particularly in a food comprising starch wherein the ratioextract/starch is of 1/30 or more.

The invention also concerns a diet comprising an oral taking of anextract and/or a composition of the invention at least 3 times a day,particularly prior to or at the same time as a meal

The examples are aiming to illustrate the invention.

FIG. 1 shows the effect of the cinnamon extract on the glycemic index ofstarch.

FIG. 2 shows the effect of ethanol and water cinnamon extracts on thethe glycemic index of starch.

FIG. 3 exhibits the effect of cinnamon extract and amount of starchingested on the glycemic index of starch.

FIG. 4 shows the effect of the cinnamon extract on the glycemic index ofstarch and on glucose.

FIG. 5 presents the effect of the cinnamon extract on the insulinicresponse to starch.

FIG. 6 exhibits the effect of the cinnamon extract on digestion enzymes:alpha-glucosidase, alpha-amylase, and lipase.

FIG. 7 demonstrates that using high temperature during the processreduces the effect of the cinnamon extract on digestion enzymes and onglycemic response to starch.

FIG. 8 presents the effect of the cinnamon extract incorporated in foodmatrixes.

EXAMPLES Example 1: Preparation of a Cinnamon Extract

The cinnamon extract was prepared according to the following steps:

-   -   contacting dried milled cinnamon cinnamomum zeylanicum bark with        10 times their weight of a 1/1 weight ratio ethanol-water        mixture and agitating for 2 hours at a temperature of 50° C.,        the solids are filtered out and the alcoholic extract is        collected,    -   the remaining wet solids are washed by stirring with a 1/1        weight ratio ethanol-water mixture, with a volume corresponding        to 10 times the weight of the dry solids, for 30 minutes,    -   the solid are filtered out and the alcoholic extract collected,    -   the extraction solutions are combined and left for decantation        or filtered to remove non-soluble residues,    -   the water and ethanol are evaporated under vacuum, leading to a        brown syrup, the concentrate is then frozen for lyophilisation,        and    -   the dry cinnamon extract is recovered.

The cinnamon extract is named Alpha-401.

Example 2: Preparation of a Cinnamon Extract

The cinnamon extract was prepared according to the following steps:

-   -   contacting dried milled cinnamon cinnamomum zeylanicum bark with        7 times their weight of a 1/1 volume ratio ethanol-water mixture        and agitating for 2 hours at a temperature of 50° C., the solids        are filtered out and the alcoholic extract is collected,    -   the remaining wet solids are washed by stirring with a 1/1        volume ratio ethanol-water mixture, with a volume corresponding        to minimum of 2 times the weight of the dry solids, for a        minimum of 30 minutes,    -   the solid are filtered out and the alcoholic extract collected,    -   the extraction solutions are combined and left for decantation        or filtered to remove non-soluble residues,    -   the water and ethanol are evaporated under vacuum, leading to a        brown syrup, the concentrate is then frozen for lyophilisation        or using a vacuum oven at 50° C., and    -   the dry cinnamon extract is recovered.

The cinnamon extract is named Alpha-401.

Example 3: Dose Effect in Rats

Six-week old Wistar rats (Janvier Laboratories, France) weighing around250 g were used for the experiment. One day before the test, rats wererandomly assigned to the different experimental groups (8 animals pergroup) according to their body weight values.

Starch tolerance test (STT) was performed by the administration by oralgavage of a 7.5% purified wheat starch solution at 1.5 g/kg or 20 ml/kgof body weight. The actual volume administered to each rat wascalculated and adjusted based on the most recent body weight of eachanimal.

STT onset was between 12 h00 and 13 h00 on animals fasted overnight.Blood samples (one drop) were collected via the tail vein for glucosedetermination using a hand-held glucometer (OneTouch Ultra 2, LifeScan)before and 15, 30, 60, and 120 min after starch administration.

In this experiment, the effect of starch alone and starch containingescalating doses of an alcoholic extract of cinnamomum zeylanicum (namedAlpha-401): 6.25, 12.5, 25, 50, and 100 mg/kg of body weight werecompared.

The FIG. 1 represents mean values +/− standard error of the mean (sem;n=8) and shows that the alcoholic extract of cinnamomum zeylanicumreduced the glycemic index of starch in a dose-dependent manner. On thegraph representing the area under the curve (AUC) between 0 and 120 min,this effect is significant from 12.5 mg/kg of body weight (t-testp<0.05).

Example 4: Comparison with Aqueous Extracts

The protocol was the same than Example 2.

In this experiment the effect of alcoholic and aqueous cinnamon extractsmixed to starch at the dose of 50 mg/kg of body weight were compared.The aqueous extracts are commercial extracts.

The FIG. 2 shows that two different aqueous extracts presented no effecton the glycemic index of starch. In the same conditions, the alcoholicextract named Alpha-401 (from Example 1) significantly reduced the peakof glycemia at 15 and 30 min (t-test p<0.001 and p<0.05, respectively)and the AUC between 0 and 120 min (t-test p<0.05). This shows theextract according to the invention is having an effect on glycemic indexof starch, whereas a water extract has no effect on glycemic index ofstarch.

Example 5: Effect Dependant of the Quantity of Starch

The protocol was the same than for Example 2 at the difference that 3different quantities of starch were given to the rats: 1.5, 1, and 0.5g/kg of body weight.

Then, the effect of an alcoholic extract of cinnamomum zeylanicum (namedAlpha-401) given at the dose of 50 mg/kg of body weight on the glycemiainduced by the digestion of different amount of starch were compared.

The FIG. 3 shows that an alcoholic extract of cinnamomum zeylanicumdecreased the glycemic index of 1.5 g/kg of body weight of starch innormal rats but when the amount of starch is reduced to 1 or 0.5 mg/kgof body weight this effect is lost. Thus, the effect of cinnamon extracton the glycemic index of starch is depending on the quantity of ingestedstarch.

Example 6: Specific Effect on Starch Versus Glucose

The protocol was the same than for Example 2, at the difference thatstarch or glucose were given to the animals. Then, the effect of analcoholic extract of cinnamomum zeylanicum (named Alpha-401) given atthe dose of 50 and 100 mg/kg of body weight on the glycemia induced bythe ingestion of starch and glucose were compared.

The FIG. 4 shows that an alcoholic extract of cinnamomum zeylanicumdecreased the glycemic index of starch in a dose-dependent mannerwhereas, in the same conditions, it presented no effect on the glycemiainduced by the ingestion of pure glucose (glucose tolerance). Thisexample suggests that the main effect of cinnamon extract is donethrough a reduction of starch digestion.

Example 7: Effect of the Cinnamon Extract (Alpha-401) on the InsulinicResponse to Starch in Rats

The protocol was the same than Example 2, at the difference that onlythe dose at 50 mg/kg was tested and blood samples were connected tomeasure insulin levels using an ELISA kit (Ultrasensitive Mouse InsulinELISA, Mercodia).

The FIG. 5 shows that the cinnamon extract Alpha-401 significantlyreduced the glycemic response to starch but also reduced the insulinicresponse to starch. Then, this extract reduced glycemic index of starchwithout stimulating insulin secretion. On the contrary, the cinnamonextract put the pancreas at rest.

Example 8: Effect of the Cinnamon Extract (Alpha-401) on DigestionEnzymes

Alpha-glucosidase activity was assayed as follow: 50 μL of the solutionsto be tested containing the inhibitors or distilled water (used ascontrol) were added to 100 μL of the enzymatic solution consisting of 1U/mL of Saccharomyces cerevisiae alpha-glucosidase (Sigma-Aldrich) in 50mM phosphate buffer saline at pH6.9 and pre-incubated during 10 min atroom temperature. 50 μL of substrate solution, consisting of 5 mMp-nitrophenyl-alpha-D-glucopyranoside (PNP-G; Sigma-Aldrich) in 50 mMphosphate buffer saline at pH6.9, was added and the mixture wasincubated during 5 min at room temperature. The reaction was stopped bythe addition of a solution of sodium carbonate 100 mM and the absorbanceread at 405 nm. The assay was run in triplicates. The anti-diabetic drugacarbose was used as positive control.

The FIG. 6 shows that the cinnamon extract Alpha-401 inhibitsalpha-glucosidase activity with an IC50 of 10 μg/mL.

Alpha-amylase activity was assayed using the Enzymatic assay ofalpha-amylase inhibitor (Sigma-Aldrich) using alpha-amylase from porcinepancreas and starch from potato. The assay was run in triplicates. Theanti-diabetic drug acarbose was used as positive control.

The FIG. 6 shows that the cinnamon extract Alpha-401 inhibitsalpha-amylase activity with an IC50 of 23 μg/mL.

Lipase activity was assayed as follow: 25 μL of the solutions to betested containing the inhibitors or distilled water (used as control)were added to 25 μL of the enzymatic solution consisting of 1 mg/mL oflipase from porcine pancreas (Sigma-Aldrich) in distilled water andpre-incubated during 5 min at room temperature. 50 μL of substratesolution, consisting of 0.1 mM 4-Methylumbelliferyl oleate (MUO;Sigma-Aldrich) in Dulbecco's phosphate buffer saline, was added and themixture was incubated during 20 min at room temperature. The reactionwas stopped by the addition of a solution of sodium citrate 100 mM andthe luminofluorescence was read at 320 nm stimulation and 450 nmemission wavelengths. The assay was run in triplicates.

The FIG. 6 shows that the cinnamon extract Alpha-401 inhibits lipaseactivity with an IC50 of 44 μg/mL.

Example 9: Importance of the Temperature Used During the ExtractionProcess on the Efficacy of the Cinnamon Extracts

The protocols were the same than for Example 2 for starch tolerance testand than for Example 7 for the alpha-glucosidase test.

Sample Alpha-401 50° C. and Alpha-401 60° C. were dried at 50 and 60°C., respectively, during the extraction process.

The FIG. 7 shows that an extraction process using excessive temperatureabolishes in vivo the effect of cinnamon extract on the reduction ofglycemic response to starch and reduces in vitro the inhibition effectof cinnamon extract on alpha-glucosidase activity. This exampledemonstrates that high temperatures during the extraction process reducethe efficacy of cinnamon extract on starch glycemic index.

Example 10: Effect of the Cinnamon Extract (Alpha-401) Incorporated inFood Matrixes on the Glycemic Response in Rats

The protocol was the same than Example 2, at the difference that thecinnamon extract was incorporated in food matrixes at different levels(0.5 to 2%). The formulated foods were then put in suspension to begiven to the rats.

For the bakery applications, breads were made by a baker following theregular process of confectioning and cooking but by incorporating in thepastry different amounts of cinnamon extract. Then, suspensions of breadwere given to the rat at the dose of 1.6 g of bread/kg of body weight.The FIG. 8 shows that the cinnamon extract dose-dependently reduced theglycemic index of bread. This effect is already significant at anincorporation rate of 0.5%.

For pet food applications, a dog food diet was supplemented with 2% ofthe cinnamon extract Alpha-401, put in suspension and given to rats at 3g of dog food/kg of body weight. The FIG. 8 demonstrates that thecinnamon extract reduced the glycemic response to a pet food diet.

1. An extract of cinnamomum zeylanicum, obtained by the processcomprising the following steps: a) contacting dried milled cinnamomumzeylanicum bark with an extraction solvent at a temperature of around50° C.; b) filtering out the solids and collecting alcoholic extract; c)washing said solids by stirring with an extraction solvent; d) filteringout the solids and collecting alcoholic extract; e) combining saidalcoholic extracts; removing non-soluble residues by decantation orfiltration; g) evaporating the solvents from the combination at atemperature inferior or equal to 50° C.; and h) recovering a dryextract.
 2. An extract according to claim 1, wherein the extractcomprises at least 25% by weight of polyphenols.
 3. An extract accordingto claim 1, wherein the extract comprises at least 40% by weight ofpolyphenols.
 4. A composition comprising an extract according toclaim
 1. 5. A composition according to claim 4, comprising at least 10%by weight of said extract.
 6. A food composition comprising 0.05% to 5%by weight of an extract according to claim
 1. 7. A food compositioncomprising 0.2% to 2% by weight of an extract according to claim
 1. 8. Afood composition according to claim 6, wherein it comprises starch.
 9. Afood composition according to claim 8, wherein the ratio extract/starchis of 1/10000 or more.
 10. A food composition according to claim 8,wherein the ratio extract/starch is of 1/30 or more.
 11. A compositionaccording to claim 4, wherein it is for human consumption.
 12. Acomposition according to claim 4, wherein it is for animal consumption.13. A method to avoid sugar drop in a subject in need thereofcomprising: administering to said subject an effective amount of extractof the invention according to claim 1, wherein: said effective amount ofextract is taken before or at the beginning of the meal; and said mealcomprises starch in an amount of at least 1 g/kg of bodyweight of thesubject intending to eat the meal; and said effective amount of extractranges from 10 to 250 mg/kg of the subject intending to eat the meal.14. A method to avoid sugar drop in a subject in need thereofcomprising: administering to said subject an effective amount of extractof the invention according to claim 1, wherein: said effective amount ofextract is taken before or at the beginning of the meal; and said mealcomprises starch in an amount of at least 0.5 g/kg of bodyweight of thesubject intending to eat the meal; and said effective amount of extractranges from 0.1 to 250 mg/kg of the subject intending to eat the meal.15. A method for regulating satiety in a subject comprising:administering to said subject an effective amount of extract of claim 1,wherein: said effective amount of extract is taken before or at thebeginning of the meal; and said meal comprises starch in an amount of atleast 1 g/kg of bodyweight of the subject intending to eat the meal; andsaid effective amount of extract ranges from 10 to 250 mg/kg of thesubject intending to eat the meal.
 16. A method for regulating satietyin a subject in need thereof comprising: administering to said subjectan effective amount of extract of the invention according to claim 1,wherein: said effective amount of extract is taken before or at thebeginning of the meal; and said meal comprises starch in an amount of atleast 0.5 g/kg of bodyweight of the subject intending to eat the meal;and said effective amount of extract ranges from 0.1 to 250 mg/kg of thesubject intending to eat the meal.
 17. A method for preventing obesityor diabetes in a subject comprising: administering to said subject aneffective amount of extract of claim 1, wherein: said effective amountof extract is taken before or at the beginning of the meal; and saidmeal comprises starch in an amount of at least 1 g/kg of bodyweight ofthe subject intending to eat the meal; and said effective amount ofextract ranges from 10 to 250 mg/kg of the subject intending to eat themeal.
 18. A method for preventing obesity or diabetes in a subject inneed thereof comprising: administering to said subject an effectiveamount of an extract of the invention according to claim 1, wherein saideffective amount of extract is taken before or at the beginning of themeal; and said meal comprises starch in an amount of at least 0.5 g/kgof bodyweight of the subject intending to eat the meal; and saideffective amount of extract ranges from 0.1 to 250 mg/kg of the subjectintending to eat the meal.
 19. A method for reducing glycemic index offood, said method comprising adding to said food an extract according toclaim
 1. 20. A method for reducing glycemic index of starch food, saidmethod comprising adding to said starch food an extract according toclaim 1, wherein the ratio extract/starch is of 1/30 or more.
 21. Amethod of dieting, said method comprising taking orally an extractaccording to claim 1 at least 1, 2 or 3 times a day.
 22. A method ofdieting, said method comprising taking orally an extract according toclaim 1 prior to or at the same time as a meal.
 23. A process forobtaining cinnamomum zeylanicum extract comprising the following steps:a) contacting dried milled cinnamomum zeylanicum bark with an extractionsolvent comprising water and an alcoholic solvent b) filtering out thesolids and collecting the solvent extract c) optionally, washing saidsolids by stirring with extraction solvent d) optionally, filtering outthe solids and collecting the solvent extract e) combining solventextracts f) removing non-soluble residues g) concentrating the solventsh) evaporating the solvents i) recovering a dry extract wherein all thesteps a) to h) are conducted at a temperature equal or below 50° C. 24.A process according to claim 23, wherein extraction in step a) isperformed at a temperature above 30° C.
 25. A process according to claim23, wherein extraction in step a) is performed at a temperature above40° C.
 26. A process according to claim 23, wherein extraction in stepa) is performed at a temperature of about 50° C.
 27. A process accordingto claim 23, wherein the weight ratio water/alcoholic solvent rangesfrom 5/95 to 50/50.
 28. A process according to claim 23, wherein theweight ratio water/alcoholic solvent is 50/50.
 29. A process accordingto claim 23, wherein the alcoholic solvent is chosen from, methanol,ethanol, n-propanol, iso-propanol, 2-butanol, and combination thereof.30. A process according to claim 29, wherein the solvent is ethanol. 31.A process according to claim 30, wherein the weight ratio water/ethanolis 50/50.
 32. A process according to claim 23, wherein steps a) and b)are repeated using said solvent extract obtained in step b) and a newbatch of dried cinnamomum zeylanicum.
 33. A process according to claim23, wherein steps a) and b) are repeated using said solvent extractobtained in step b) in successive batches of dried cinnamomum zeylanicumto obtain saturation of the solvent with the extract.
 34. A processaccording to claim 23, wherein step a) is performed for 1 to 5 hours.35. A process according to claim 34, wherein step a) is performed for atleast 2 hours.
 36. A process according to claim 23, wherein non-solubleresidues are removed by decantation, filtration, centrifugation or acombination thereof.